Fancy freshening up your recipe book this autumn? Well, we’ve challenged three of Surrey’s top chefs to showcase the flavours of the season with their own individual flourish. As well as a hearty pumpkin soup and a delicate dish with in-season scallops, we also have a decadent gateau; all perfect for warming up with after a bracing stroll...

• Heat the oil in a large saucepan. Add the onion, stir well, then cover with greaseproof paper and the lid of the pan and sweat for 5-7 minutes or until the onions have softened. They should not colour.

• Peel the pumpkin (or the squash), remove the seeds and then chop the flesh roughly.

• Remove the seeds and pith from the peppers and chop the flesh roughly.

• Add the pumpkin, peppers and carrots to the onions and mix well. Soften over a low heat for approximately two minutes.

• Season with salt and black pepper, add the cumin and stir in the vegetable stock. Simmer for around 20 minutes, or until all the vegetables are tender.

• Purée in a liquidiser until smooth.

• Taste and adjust the seasoning.

For the cheese straws:

• Preheat the oven to 220ºC / gas mark 7.

• Roll out the pastry to about 2mm thick. Cut in half.

• Brush one half with the beaten egg and cover with strips of Parma ham.

• Dot with small cubes of Dolcelatte and season with black pepper.

• Cover with the second half of the pastry and roll out thinly.

• Brush with the beaten egg and sprinkle with grated Parmesan.

• Cut into strips and twist. Place on a baking sheet and bake for 10 minutes or until golden. Allow to cool and serve with the soup.